Navel Orange Peel Essential Oil To Control Food Spoilage Molds in Potato Slices | |
Shi, Yongqing[1]; Huang, Sa[1]; He, Yiyan[1]; Wu, Jinjing[1]; Yang, Yupei[1] | |
2018 | |
卷号 | 81期号:9页码:1496 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5564729 |
专题 | 浙江工商大学 |
作者单位 | [1]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol Engn, Hangzhou 310018, Zhejiang, Peoples R China |
推荐引用方式 GB/T 7714 | Shi, Yongqing[1],Huang, Sa[1],He, Yiyan[1],et al. Navel Orange Peel Essential Oil To Control Food Spoilage Molds in Potato Slices[J],2018,81(9):1496. |
APA | Shi, Yongqing[1],Huang, Sa[1],He, Yiyan[1],Wu, Jinjing[1],&Yang, Yupei[1].(2018).Navel Orange Peel Essential Oil To Control Food Spoilage Molds in Potato Slices.,81(9),1496. |
MLA | Shi, Yongqing[1],et al."Navel Orange Peel Essential Oil To Control Food Spoilage Molds in Potato Slices".81.9(2018):1496. |
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